I've always thought that bacon and onions are great together. Today there are unconfirmed rumors that Bacon Salt made it into America's Finest Newspaper, The Onion. As lifelong fans (well, as long as we could read) of this hilarious newspaper, this may be our most awesome accomplishment to date. Assuming of course that they said something nice. When we can find the link online, we'll post it.
In other news, coinciding with our launch in 120+ Associated Food Stores in Salt Lake City (such as Dan's, Harmon's, Macey's, Lin's and Dick's), you can find us in the Salt Lake City Tribune, The Salt Lake City Weekly and The Deseret News, as well as some others. We also did some radio giveaways on KVFX 94.5 in Logan and 97.1 ZHT. Now that we have no basketball team to root for in Seattle (thank you Oklahoma City), go Jazz!
What's on the menu for Easter? Scrambled eggs with Original Bacon Salt in the morning of course. For dinner or even for brunch, here's a potato recipe that I've been making lately that's sure to please your guests:
Red potatoes, diced into small wedges with the skin on
Good quality olive oil
Original and Hickory Bacon Salt
Heat oven to 375 degrees. Rinse the potatoes. Coat the potatoes with olive oil and an even mix of Original and Hickory Bacon Salt. Bake for 20-30 minutes until potatoes are tender.
The better the quality of the olive oil, the better this will taste. It's savory, smoky and delicious!
In Australia, a radical group has emerged called The Popular Front for the Liberation of Bacon Salt. Their facebook group can be found here. We don't have many details yet on this shadowy group or their political and social agenda, but part of their manifesto was posted on facebook:
"For too many years
Baconsalt has only been available to those in the overseas states. We
support a full and complete return of Baconsalt to the homeland. We
stop at nothing short of all out war to see our visions realised.
VIVA LA BACONSALT"
In Recent News, they have posted this:
"Baconsalt can be imported, although the oppressive regimes we are
subjected to repeatedly add a "Baconsalt" tariff to our purchases. Rise
Bacon Salt has been making the rounds on the web lately. Here are just a few of the mentions:
There's a new review of Bacon Salt on the Two Bites in Suburbia blog titled "Bacon Salt. It Exists. And It Is Good." It's an inspiring tale of bacon-lovers who were initially skeptical but became believers. Incidentally, Hickory is my favorite flavor too.
These three people are enjoying what KISW's The Men's Room has dubbed "The Baconator shot," e.g. tequila rimmed with Bacon Salt.
Daniel Taylor at the Synthesis blog just put up a post titled "Now even kosher Jews can love bacon." It wasn't really our goal to help Jews and vegetarians stay on path - the whole kosher and vegetarian thing was really a fortunate accident - but we're glad we're able to help out.
Gelcube's blog is reporting that our friends at the Otaku Generation podcast had a 15 minute discussion of Bacon Salt. The writer also mentioned that just saying "Bacon Salt!" during the day made him/her happy. That makes us happy to hear.
There is also supposedly a review of Bacon Salt in Geek Monthly, but it's only hearsay at this point. If you happen to see the review, please let us know!
In the aftermath of our fun adventures with the Poultry Pal, we needed to do something with the remaining chicken we made since we only got through about half of it. So we made a chicken and rice soup recipe that was very easy and turned out great. Here's the recipe, bon appetit!
Bacon Salt Chicken and Rice Soup
3 cans of chicken stock/broth
1/2 leftover Poultry Pal chicken, chopped into very small bites
2 cups steamed rice (preferably steamed with Hickory Bacon Salt the night before and refrigerated - otherwise the rice can get oversaturated in the soup)
1 stalk of celery, finely chopped
One can of diced tomatoes, drained and then finely chopped (I just use kitchen shears in the can)
Original Bacon Salt to taste (usually a tablespoon or two)
Fresh ground pepper to taste
Fresh cilantro as a garnish if you have it - I love soups and cilantro
Mix all ingredients, bring to boiling, then let bubble on the stove over low heat and covered for 10 minutes to blend the flavors. Add more Original Bacon Salt to taste.
Lately we've been grinding it out trying to get Bacon Salt on store shelves everywhere. We've had some great successes lately - we're adding about 500 stores in March - but it's definitely HARD work when you're a new company to get distributed (thanks to a lot of you who have asked your local grocery managers to carry Bacon Salt!!).
But what really keeps us going these days is what we hear from our customers (you can always email us at email@example.com). We hear about how people are using Bacon Salt, how they're converting people they know and what it means to them to have a little shaker that adds some bacon flavor to anything they eat.
Occasionally, we get one that is so off the wall that we need to share it. Here is one such email. This one was sent to the producers at the Men's Room on KISW, our favorite radio show here in Seattle:
man i gotta tell you, thanks for introducing me to
bacon salt, in the past few weeks i've had it on everything i eat. anyways i
just woke up in the kitchen eatin a piece of toast, in mid bit i woke up
and tasted bacon, I was standin there with toast in my hand and bacon salt
and butter on the counter, my mouth was in heaven chewing bacon
flavored beer absorbing bread i probably so desperatly needed, from
wendesdays night drink after work. to get back on track of the story THANK YOU
for BACON SALT!
shane the smurf
Maybe we should change our tagline to "Everything should taste like bacon - even when you're unconscious."
I love hearing from other entrepreneurs that have decided to pursue tasty passions. One such entrepreneur, Tom Simon, emailed us the other day. We did a little horse trading, and we ended up with something called the Poultry Pal, which bills itself as a safer, better way to cook beer can chicken. Their website, appropriately enough, is www.beercanchicken.com. And we thought we got a cool domain!
This weekend, we put the Poultry Pal to the test. I cured the chicken overnight with Hickory Bacon Salt rubbed generously into and under the skin and on the inside of the bird. Brining might have been an even better choice, but this worked well. In the base of the Poultry Pal, I put beer (Bud Light is what I had in the fridge), onions, garlic and Hickory Bacon Salt.
The end result? A chicken that was fall off the bone moist and infused with the smoky taste of Hickory Bacon Salt. In short, we'll be using the product again and again, and we recommend you go out and get yourself one. Here are some pics from our Poultry Pal adventures. The wife, the kids and the cat all liked it - a cooking trifecta in my house!